Cookbook Author • Journalist

Simple Roast Chicken

I’m guilty of relying on the rotisserie chickens readily available at the grocery store. Really ANY grocery store. They are, for sure, best to eat that initial day you bring it home – still juicy and warm. In the days after the chicken is good in fried rice or soups.

I was recently reminded of the simplicity of roasting a whole chicken at home. It doesn’t take much — really just salt and pepper, if that’s all you have on hand. I slathered mine in butter, then generously salted and peppered it, and finally lemon zest (from 1 lemon). Inside I stuffed the same lemon (cut in half) and about 3 or 4 cloves of garlic. Into a 425 degree oven for about 1 hour and 15 minutes it went (my bird was just over 4 pounds, and I actually think an hour would have been enough). Look for golden, crispy skin (my favorite part) and juices that run clear. Let it REST. Then enjoy! I paired the super tender meat with some simple greens and ta-da, a simple workday lunch was on the table (yes, it’s convenient that I work from home and cook for my job).

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Lauren K. Stein will use the information you provide on this form to be in touch with you and to provide updates and marketing. You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us, or by contacting us at Lauren@LaurenKStein.com. We will treat your information with respect. By clicking subscribe, you agree that we may process your information in accordance with these terms.